Gabriel D. Fernandes

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Thais Lomônaco Teodoro da Silva, Kamila Ferreira Chaves, Gabriel D. Fernandes et al. · Journal of the American Oil Chemists Society · 2018 · 88 citations

Food Chemistry, Nutrition, Lipid Analysis +12

Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut

Gabriel D. Fernandes, Raquel B. Gómez‐Coca, María del Camino et al. · Journal of Chemistry · 2017 · 85 citations · Full text

Food Chemistry, Lipid Analysis, Main Fatty Acids +14

Rapid fingerprinting of sterols and related compounds in vegetable and animal oils and phytosterol enriched- margarines by transmission mode direct analysis in real time mass spectrometry

Rosana M. Alberici, Gabriel D. Fernandes, Andréia M. Porcari et al. · Food Chemistry · 2016 · 58 citations

Food Chemistry, Lipid Analysis, Biochemistry +11

Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

Gabriel D. Fernandes, Ana Claudia Ellis, Adriana Gámbaro et al. · Current Opinion in Food Science · 2018 · 48 citations

Food Marketing, Advertising, Consumer Perception +10

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life

Thaís Jordânia Silva, Gabriel D. Fernandes, Oigres Daniel Bernardinelli et al. · Food Research International · 2020 · 42 citations

Nutrition, Biochemistry, Food Quality +9